This Spring Lamb Navarin recipe comes to you from Michael Manners - ex Owner & Chef of Selkirks Restaurant in Orange.
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SPRING LAMB NAVARIN RECIPE

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Michael Manners'
Spring Lamb Navarin Recipe:
Ingredients:
300gm diced, trimmed lamb shoulder
6 lamb cutlets
6 Manners & Borg lamb sausages
2 finely diced onions
1  400 gm tin diced tomatoes
Thyme, rosemary, garlic, bay leaf to taste
Method:
Sweat the onions until very soft.

Season the diced lamb, brown well in a little oil all over, sprinkle with a very small amount of sugar to aid the caramelisation.

Sprinkle with a tablespoon of flour, add the herbs of choice, the tin of tomatoes and some good chicken or lamb stock to cover.
Source:
Courtesy -  Michael Manners
Orange NSW
When its almost cooked add fresh peas and beans.

Check the seasoning, and serve with the sausages and well sealed chops all added at the last moment.

Sprinkle with freshly chopped parsley to serve.
This recipe comes to you from Michael Manners - ex Owner & Chef of Selkirks Restaurant in Orange.
Spring Lamb Navarin - recipe
6 Dutch carrots,
6 baby turnips,
6 - 12 baby chatte potatoes,
6 baby onions,
100gm fresh green beans
1 cup fresh peas
Bring to the boil and cover, simmer for about an hour until the lamb is almost cooked and the sauce reduced.
Add the potatoes & carrots, meanwhile brown the onions and turnips, and add to the dish.